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Cep, rocket & Parmesan salad

Cep, rocket & Parmesan salad

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

This delicious, easy-to-make mushroom salad looks really impressive at dinner parties

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 200g small firm ceps
  • 2 tbsp lemon juice
  • 2 tsp water
  • 75ml extra-virgin olive oil
  • 50g wild rocket
  • 100g parmesan (or vegetarian alternative), shaved or grated

Method

  • STEP 1

    Carefully wipe ceps with damp kitchen paper. Finely slice, then lay them flat on a large plate. Mix lemon juice with water and seasoning, then whisk in extra virgin olive oil. Brush about half of this dressing over mushrooms with a pastry brush. Sprinkle with sea salt and grind over a little black pepper. Marinate for about 10 mins. Toss wild rocket and Parmesan shavings with the remaining dressing, season. Divide between four plates, then gently place ceps over the top.

Recipe from Good Food magazine, October 2004

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Overall rating

Rating: 5 out of 5.4 ratings
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